Cut orange rind into 2x1/4-inch strips. Mix
brandy and orange rind in a glass or porcelain bottle or jar. Cover
and stand at room temperature for 3 weeks. Strain the liquid and then
stir in honey. Let stand 3 days. Strain once more, bottle and let
age.
Pineapple
Liqueur
14 oz. fresh pineapple
4 oz. sugar
1/2 cup 151 proof
rum
1/2 cup vodka
1 tbsp. lemon juice
fresh pineapple
juice
Crush pineapple pieces into fine pieces.
Stir together with the pineapple juice in a pan and add the sugar.
Leave over night. Drain syrup and strain pineapple pieces through
a cheese cloth. Mix juice with rum and vodka, add lemon juice to taste.
Pour in a fifth or 750 ml bottle and fill to the brim with fresh pineapple
juice. Leave at least one week.
Liqueur Recipes "N through
Z"- Dallas Bartenders
Plum
Liqueur
2 lb. plums
2 cups sugar
2 cups vodka
1/2 cup brandy
Wash plums and pat dry. Cut plums in half or quarters and
remove the pits. Place plums in glass or porcelain container for
aging. Pour sugar over plums and stir. Add vodka and brandy and
stir to dissolve sugar. Cap container and place in a cool, dark
place for 2 months turning the container upside down then upright
daily. Strain liqueur. Press liquid from plums with the back of
a wooden spoon. Discard plum pulp. Strain liqueur through cloth
until clear. Ready for drinking, bottling or cooking but best if
aged another month.
Raspberry
Cordial
1 cup ripe raspberries
2 cups brandy
3/4 cups sugar syrup
Place the raspberries in a jar and cover
them with the brandy, making sure the raspberries are completely covered.
If needed add more brandy to cover the raspberries. Seal the jar and
shake. After one week strain the liquid and mash the raspberries to
get as much liquid from them as possible. Strain and add the sugar
syrup.
Liqueur Recipes "N through
Z"- Dallas Bartenders
Southern
Comfort
2 cups bourbon or brandy
1 1/2 lb. peach
1 cup sugar
4 strips lemon peel
Peel, pit and slice peaches. Place in saucepan.
Add sugar, stir well to combine. Warm over low heat until sugar is
well dissolved and peaches are juicy. Place mixture into glass or
porcelain container. Add lemon peels and alcohol, stirring to combine.
Cover container and put in a cool, dark place (or refrigerate if necessary).
Stand for 1 week, stirring occasionally. Strain and filter: press
out liquid from peaches with the back of a wooden spoon. Strain again.
Let age another month.
Strawberry
Cordial
8 qt's. strawberries
1 gal. brandy
16 oz. sugar
1 tsp. cinnamon
12 cloves
12 cardamom
Slice and simmer half the strawberries in
a saucepan with the spices and just enough water to cover them. Simmer
the strawberries until it starts to thicken. Strain the liquids; add
the sugar to the liquid plus the remaining 4 qt's. of berries and
allow to stand for several hours. Mash the berries through a strainer,
combine the juice with the brandy, stir and bottle. Turn the container
upside down then back upright everyday. Strain the mixture after one
month and bottle again. Let it age another 3 months.
Use the leftover strawberry pulp for ice
cream.
Liqueur Recipes "N through Z"- Dallas
Bartenders
Tia-Maria
1 cup rum
1 cup water
1 cup brown sugar
4 tsp. vanilla extract
4 tsp. instant coffee
Boil water, sugar and coffee for 10 min.s and let cool. Add
rum and vanilla. Bottle and mature for 1 week before using.
Vanilla
Liqueur
500-600 ml; 17.5 oz.-21oz. brandy
(or vodka)
1 cup sugar
3 vanilla beans
Split vanilla beans first lengthwise, then
in 1/2 inch pieces. Put in a bottle, add brandy and sugar, and shake
until the sugar has dissolved. Leave the mixture about 1 month so
that the vanilla flavor has time to develop. After one month you can
strain and remove the vanilla particles from the liqueur. This liqueur
keeps a long time.
Liqueur Recipes "N through Z"- Dallas
Bartenders
Zabrovka
Zabrovka, known as European Buffalo Grass,
is used to flavor the finest Polish and Russian vodkas. Simply but
two blades of the grass into a fifth of vodka and leave without straining;
no reason to discard the grass blades as it will not deteriorate with
age. Drink cold, straight-up, after the Zabrovka has steeped for one
week. This is not a liqueur but is included because it is a delightful
herb flavored drink.
For presentation- freeze the bottle in a
cleaned half-gallon milk carton of water. Remove the carton after
freezing and rinse to clean any paper that may stick to the ice. Serve
the bottle encased in ice and pour into pony glasses or martini glasses;
return to the freezer for the next rounds.
